Ingredients with Measurements:
- 1 lb asparagus, trimmed
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Whisk
- Tongs or slotted spoon
Step-by-step instructions:
1. In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk the egg yolks and lemon juice until thick and pale yellow, about 2-3 minutes.
2. Gradually add the melted butter, whisking constantly, until the sauce is thick and creamy. Season with salt and pepper to taste.
3. Keep the Hollandaise sauce warm over the double boiler or in a heatproof bowl set over a pot of warm water.
4. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender but still crisp. Using tongs or a slotted spoon, transfer the asparagus to a plate lined with paper towels to drain excess water.
5. Arrange the asparagus on a serving platter and drizzle with the warm Hollandaise sauce.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Simmering water for the double boiler or heatproof bowl, and boiling water for blanching the asparagus.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 24g
Carbohydrates: 5g
Protein: 6g
Sodium: 120mg
Substitutions for ingredients:
- You can use other vegetables such as broccoli or green beans instead of asparagus.
- You can use clarified butter instead of unsalted butter.
Variations:
- Add chopped fresh herbs such as parsley, chives, or tarragon to the Hollandaise sauce for extra flavor.
- Top the asparagus with grated Parmesan cheese or toasted breadcrumbs for added texture.
Tips and tricks:
- Make sure to whisk the egg yolks and lemon juice continuously to prevent the sauce from curdling.
- Keep the Hollandaise sauce warm but not hot to prevent it from separating.
- Use fresh asparagus for the best flavor and texture.
Storage instructions:
Leftover Hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over a double boiler or in a heatproof bowl set over a pot of warm water.
Reheating instructions:
To reheat the asparagus, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through. Reheat the Hollandaise sauce as mentioned above.
Presentation ideas:
Arrange the asparagus neatly on a platter and drizzle the Hollandaise sauce over it. Garnish with chopped herbs or lemon wedges.
Garnishes:
Chopped herbs or lemon wedges.
Pairings:
This dish pairs well with roasted chicken, grilled fish, or steak.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the Hollandaise sauce curdles, whisk in a tablespoon of hot water to bring it back together.
Food safety advice:
Make sure to cook the asparagus until tender but still crisp to prevent any foodborne illnesses.
Food history:
Hollandaise sauce is a classic French sauce that originated in the 17th century.
Flavor profiles:
This dish is rich, creamy, and slightly tangy.
Serving suggestions:
Serve this dish as a side dish or as a light lunch or dinner.
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